Ty'S Thai Salad

• Thai Salad
• 1 head napa cabbage, shredded
• 1 head red cabbage, shredded
• 1 large cucumber, julienned
• one 10-ounce bag shelled edamame beans, cooked
• 2 carrots, peeled and grated
• 2 green onions, finely sliced
• Sweet Lime-Cilantro Dressing
• 1 1/2 - 2 cups olive oil
• 1 1/2 cups finely chopped fresh cilantro
• 3/4 - 1 cup sugar
• 2 garlic cloves, minced
• 2 limes, juice of
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 avocado, peeled and finely sliced

1. For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
2. For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
3. Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
4. Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.

salad, cabbage, red cabbage, cucumber, edamame beans, carrots, green onions, cilantro, olive oil, fresh cilantro, sugar, garlic, salt, pepper, avocado

Taken from www.food.com/recipe/tys-thai-salad-514175 (may not work)